Filling the Petits Fours

A coffee ganache is used in
this assembly, but any other filling will do as well.

Cover the filling using the second Joconde half sheet cake, making sure that
the cake is even.

Roll out marzipan to about 1/20 inch (1.5 mm).

Dust frequently using powdered sugar or cornstarch during rolling to prevent
the marzipan
from sticking onto the marble/table. It's important to do this to avoid
tearing the marzipan and ensure a clean finished surface.

Diluted glucose or apricot glaze is applied onto the surface of the prepared
cake to make sure that the marzipan will stick to its surface.

Pick up the marzipan by rolling it around a well dusted dowel (rolling pin) to prevent tearing.